White Lightening Chicken Chili

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White Lightening Chicken Chili

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4 boneless skinless chicken breasts, cubed

2 cans great northern beans, rinsed

1 whole white onion, diced

1 cup frozen white corn

1 yellow bell pepper, diced

1 1/2 cups fresh mushrooms, sliced

1 bulb fresh garlic, minced

6 habanera peppers

1/2 cup white wine

1 can chicken broth

2 teaspoon cumin powder

1 tablespoon ground white pepper

3 tablespoons olive oil

1 lime, squeezed for juice

1/2 cup sour cream

1/2 cup shredded pepper jack cheese

Directions

Heat olive oil in large saute pan to medium-high heat, and add garlic, onions, and chicken. Saute for 10-15 minutes or until chicken is no longer pink.

In a large Dutch oven, add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as deisred - the quantity given is very hot!), and bring to a boil.

Reduce heat to medium and cover with lid. Let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.

Cover and let simmer for approximately 30-35 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread.

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